CHICKPEAS AND ZUCCHINI WITH TAHINI SAUCE

This side dish was the marriage of two regular appearances in our kitchen: quickly sauteed zucchini and air-fried chickpeas. The union was celebrated with a nice amount of tahini sauce.  I tell you, this worked very very well. If you don’t have an air-fryer, roast the chickpeas in a 400-420F oven. It takes longer and the texture won’t be quite as crunchy, but it will work just fine.  I intended to sprinkle pomegranate seeds right before serving for a little extra bling, but of course that day the grocery store had ran out of them. Best laid plans.

LEMONY ZUCCHINI AND CHICKPEAS WITH TAHINI-SAUCE
(from the Bewitching Kitchen)

for the tahini-sauce:
1/3 cup plain full-fat yogurt
1/8 cup tahini paste
juice and zest of 1 lemon
2 tsp honey
salt to taste
water if needed
for the veggies:

3 small zucchini, sliced in half lengthwise, then thinly sliced
1 tablespoon olive oil
salt and pepper
juice of 1 lemon
1 can chickpeas, well drained and dried
olive oil to coat chickpeas
1 tsp smoked paprika
1/2 tsp cumin
salt to taste
fresh parsley
(pomegranate seeds if you have them)

Make the tahini sauce: whisk all ingredients in a small bowl. Reserve.

Make the air-fried chickpeas.  Coat them lightly with olive oil, add the spices and place them in the air-frier set at the highest temperature (usually 390F) for about 12 minutes. They should be crunchy and golden brown.  Reserve.

Heat the olive oil in a 12-inch non-stick skillet, add the zucchini covering the whole surface, season with salt and pepper. Let the slices cook undisturbed until the side in contact with the pan is well seared. Move the slices around and cook until done. Sprinkle lemon juice all over, cover the pan for a minute, remove the lid, add the chickpeas and parsley.  Serve immediately with the tahini sauce on top.

ENJOY!

to print the recipe, click here

Comments: When I was a child, teenager or even young adult, you could not bribe me to eat chickpeas, which in Portuguese have the non-appealing name of “grão-de-bico”. It translates – loosely – as “the grain of the beak”. They can also be called “ervilha-de-galinha”, which ends up as “chicken’s green peas”. Yeah, very sexy. How could anyone consider that a delicacy? Anyway, now I crave it. Go figure.

Leftovers were delicious a couple of days later. In fact, I found out that air-fried chickpeas, when microwaved just enough to make them warm, get a nice texture, a bit more creamy inside. My lunch coupled this tasty concoction with a fried egg on top.  I was smiling the whole afternoon.

ONE YEAR AGO: Mokonut’s Rye Cranberry Chocolate Chip Cookies

TWO YEARS AGO: Incredibly Simple Times Four

THREE YEARS AGO: Going naked, and my husband loved it

FOUR YEARS AGO: Cream Cheese Mini-Pancakes with Smoked Salmon

FIVE YEARS AGO:  Star-Shaped Chocolate Brioche Bread

SIX YEARS AGO: Blueberry-Banana Bread 

SEVEN YEARS AGO: Into the Light Again

EIGHT YEARS AGO: Five Grain Sourdough Bread

NINE YEARS AGO: The Nano-Kitchen

TEN YEARS AGO: Kaiser Rolls

 

ROASTED CAULIFLOWER SALAD OVER HUMMUS

We are back from a month-long trip to England, where I had the pleasure of eating twice at Ottolenghi and once at Dishoom.  Both restaurants focus on Middle Eastern food, and both serve dishes absolutely packed with flavor. No matter what you order, it will feel like an explosion of flavors: hot, bright, lemony, spicy, with contrasting textures to make it all even more appealing. I came back home with the goals of being a bit less timid with how I season our food, and also of expanding my horizons as far as veggie side dishes are concerned. It’s not a secret that I have a weak spot for hummus and all things chickpeas. Hummus is great as a dip, but it is quite amazing when coupled with roasted veggies such as cauliflower. This recipe will prove it to you…

ROASTED CAULIFLOWER SALAD OVER HUMMUS
(from the Bewitching Kitchen, inspired by Simple)

for the salad component:
florets from 1 large cauliflower
1 teaspoon smoked paprika
1 teaspoon cumin seeds
olive oil to coat cauliflower
salt and pepper
⅓ cup walnuts, toasted
½ cup chopped green olives
parsley leaves to taste, chopped
juice and zest of on large lemon

for the hummus:
14oz can of chickpeas, drained and rinsed
2 tablespoons tahini
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
salt and pepper to taste
olive oil  to taste (less than 1/2 cup)
lemon juice to taste
water if needed to adjust consistency

Heat oven to 400°F.  Coat the cauliflower florets with olive oil, add all spices and mix well. Place in a single layer in a roasting pan and roast for 35 to 40 minutes, until golden brown and cooked through. Toast the walnuts on a dry, non-stick frying pan over medium heat until fragrant. Reserve.

Make the hummus by processing the chickpeas with the tahini, cumin and cayenne pepper. Season with salt and pepper, and with the processor running add the olive oil until it gets a creamy consistency. Add lemon juice, taste and adjust seasoning. If needed, add cold water to thin the hummus. Reserve.

Assemble the dish: in a large bowl, mix the roasted cauliflower florets with the walnuts, green olives, parsley and lemon juice.  Drizzle a bit of olive oil right before serving over hummus.

ENJOY!

to print the recipe, click here

Comments: This was absolutely scrumptious! You could conceivably omit the hummus, but it adds a lot to the dish. It would stand as a full vegetarian meal if coupled with items such as farro, couscous, or bulgur wheat. We enjoyed it with boneless chicken thighs marinated in yogurt & smoked paprika, with a bit of plain rice. It was our first dinner after coming back home, jet-lagged, tired, but looking forward to sleeping in our own bed, with three very happy pups nearby. I missed them so much…


Dinner is served!

ONE YEAR AGO: Sous-vide Egg Bites

TWO YEARS AGO: Paul Hollywood, The Weekend Baker

THREE YEARS AGO: Texas Sheet Cake

FOUR YEARS AGO: In My Kitchen, September 2015

FIVE YEARS AGO: Sour Cherry Sorbet: A Labor of Love

SIX YEARS AGO: In My Kitchen – September 2013

SEVEN YEARS AGO: Raspberry Sorbet at Summer’s End

EIGHT YEARS AGO: When three is better than two  (four years with Buck!)

NINE YEARS AGO: Grating Tomatoes (and loving it!)

TEN YEARS AGO: A Peachy Salad for a Sunny Day

LEMONY SHREDDED BRUSSELS SPROUTS WITH ALMONDS

Definitely not the most popular veggie around, but even if you are a self-professed BS hater (cannot believe what I just did here), I suspect you will enjoy this recipe. Sometimes all it takes is cutting a veggie in a different way and a new horizon opens up. It is just what happens when you finely shred these babies. You can use a knife, but the food processor will be faster and give slices more homogeneous in thickness. Once you are done prepping the sprouts, the whole thing comes together in less than 10 minutes. Perfect side dish for a busy work day.

LEMONY SAUTEED BRUSSELS SPROUTS WITH ALMONDS
(from the Bewitching Kitchen)

(This is a heart-healthy recipe, with 1.5 g saturated fat per serving)

12 oz Brussels sprouts
2 celery ribs, finely diced
1/3 cup almonds
1 to 2 tablespoons olive oil
salt and pepper
4 slices of preserved lemons, diced (optional, see comments)
fresh lemon juice to taste

Shred the sprouts in a food processor to 1/8 inch thick. Reserve.

Heat the oil in a large non-stick skillet, add the celery, season with salt and pepper, saute until fragrant. Add the almonds and cook them until they just start to get some color.

Increase the heat to high, add the shredded Brussels sprouts, and saute them moving them around a  bit.  When they start to get a bit softer, add the preserved lemons, close the pan with a lid, and let it all cook undisturbed for 2 minutes.

Open the skillet, check if the sprouts are cooked to your liking. If they seem tough, add a bit of  lemon juice, close the pan again and cook a bit longer. If they are al dente, squirt a little lemon juice, adjust seasoning and serve.

ENJOY!

to print the recipe, click here

Comments: Amounts are all pretty flexible, I shredded enough sprouts to have what seemed enough for our dinner and leftovers for my lunch next day. It was close, let’s say that my lunch turned out a bit light.  A fried egg was needed to the rescue.  Preserved lemons will add a very intense citric flavor but don’t worry if you don’t have any around, just add  good dose of lemon (or even lime) zest, and it should be equally tasty.

That same evening I was roasting butternut squash as another side dish for grilled pork tenderloin, and decided to serve both veggies together.  Loved the color contrast and they got along great as far as taste is concerned. I admit I almost did not need the meat. But then I did.

ONE YEAR AGO: Savory Oatmeal with Bacon and Cheddar

TWO YEARS AGO: Air-Fried Carrots, Two Ways (most popular post on my blog!)

THREE YEARS AGO: Five Minutes in L.I.T (a tour of our laboratory!)

FOUR YEARS AGO: Chicken Thighs with Artichokes and Capers

FIVE YEARS AGO: Pea Pancakes with Herbed Yogurt

SIX YEARS AGO: Mushroom Stroganoff

SEVEN YEARS AGO: Tomato Sourdough

EIGHT YEARS AGO: Gamberetti con rucola e pomodori

NINE YEARS AGO: Flirting with Orzo

ASIAN-STYLE EGGPLANT “MEATBALLS”

Disclaimer: these are not meatballs, they are actually vegetarian. But it’s hard to avoid the association. Eggplant Balls? Eggplant Morsels? Nah, neither one works for me. Plus, “meatballs” is  the way Katie Lee referred to them in the FoodTV show The Kitchen, so I can always lay blame on her. Having said that, these are pretty awesome. A bit more work than you might expect, but worth it. What makes them a bit more involved is the fact that you must (according to Katie) process each component separately.  Other than that, a very straightforward method, for a tasty alternative to meatballs.

ASIAN-STYLE EGGPLANT MEATBALLS
(slightly modified from Katie Lee)

6 cups small cubed eggplant, peel left on (from 1 large eggplant)
2 tablespoons plus 1 teaspoon olive oil
Kosher salt and freshly ground black pepper
8 ounces cremini mushrooms, quartered
1/2 cup unsalted raw cashews
1/2 cup panko breadcrumbs
2 tablespoons grated fresh ginger
2 tablespoons minced fresh basil
1 large egg, lightly whisked

Heat oven to 450 degrees F. Line two baking sheets with parchment paper.

Place eggplant in a large mixing bowl and slowly drizzle with 1 tablespoon olive oil. Stir and drizzle in an additional tablespoon of oil. Sprinkle generously with salt and pepper and toss to combine. Spread on a prepared baking sheet. Combine mushrooms and remaining teaspoon oil and spread on remaining baking sheet.

Bake eggplant and mushrooms 10 minutes, then stir and bake an additional 10 minutes.

Reduce oven heat to 400 degrees F. Pulse eggplant a few times in a food processor until coarse in texture. Transfer to a large mixing bowl. Pulse mushrooms until coarse and add to the same bowl. Pulse cashews until coarse and transfer to bowl.  Add panko, ginger, basil, egg, salt and pepper to the mixture and stir to combine.

Use a small ice cream scoop or yours hands to scoop eggplant mixture into 12 balls and arrange on reserved lined baking sheet. Bake until crispy and browned, about 20 minutes.

ENJOY!

to print the recipe, click here

Comments: This was our dinner on a Monday, so I prepared everything up to the final roasting on the day before. It would be too hard to make it after work, but if you can spread the preparation in two days, it is perfect. Less than 30 minutes and a nice dinner is ready for you. I took them into a more Italian territory by warming up some tomato sauce and serving with them. These are quite delicate, so don’t try to simmer them covered in the sauce, they might fall apart.  Mine were probably more fragile even, because since my eggplant was a bit small, I included one zucchini in the mixture.  Zucchini has quite a bit more moisture, and I should have adjusted the amount of panko to account for that.  I am giving you the original recipe, and advise you to stick with eggplant and mushrooms only.

Making them the day before also helps them retain the shape during baking, but you could stick them in the fridge for an hour or so and proceed with roasting.  It is nice to reduce the amount of meat we consume, so these are quite likely going into our regular rotation. They could work well also as appetizers, making them smaller and serving with a dipping sauce, perhaps a tahini-yogurt to keep with the Asian flavor, if so desired.  Two thumbs up from both of us, omnivores at heart…

 

ONE YEAR AGO: Uzbek Flatbread

TWO YEARS AGO: First Monday Favorite – Black Sesame Macarons

THREE YEARS AGO: Chocolate Orange Mini-Cakes

FOUR YEARS AGO: In My Kitchen, May 2015

FIVE YEARS AGO: P90X3, a Review of Tony Horton’s Latest Fitness Program 

SIX YEARS AGO: Pasta and Mussels in Saffron Broth

SEVEN YEARS AGO: Triple Chocolate Brownies

EIGHT YEARS AGO: Shanghai Soup Dumplings

NINE YEARS AGO: Bite-sized Chocolate Pleasure

 

 

BLACK RICE WITH ROASTED CAULIFLOWER

Rice is hardly regarded as a special side dish, unless it gets fancied up as a risotto, joined to all sorts of goodies and a nice amount of butter. But, black rice, also known as Forbidden Rice, is another story. Dark, mysterious, with a heartier texture and more assertive flavor, it has the potential to make any meal special. I recently paired it with roasted cauliflower, and we were both very pleased with how it turned out.

BLACK RICE AND ROASTED CAULIFLOWER
(from the Bewitching Kitchen)

1 cup black rice
1 + 3/4 cup water
salt to taste
1 head cauliflower
4 tablespoons olive oil, divided (3 + 1)
juice of half lemon
1/4 tsp turmeric
1/4 tsp cumin
1/4 tsp ground ginger
1/8 tsp cayenne pepper

Soak the rice in plenty of cold water for 45 minutes. Drain, and rinse well. Add to a sauce pan with the water seasoned with salt. Bring to a boil, reduce heat, simmer with a tight-fitting lid for about 35 minutes, until the liquid is absorbed. Leave in the pan undisturbed for five minutes before serving.

To roast the cauliflower, cut the florets in a way that they get a flat side. Mix them with 3 tablespoons of olive oil, season with salt and pepper, and place as a single layer in a baking sheet, covering tightly with aluminum foil. Roast at 450 F for 10 minutes, remove the foil, roast for 15 more minutes, flipping the pieces mid way through (or at least moving them around a little, so that new spots touch the bottom of the pan. Depending on how dark you like your cauliflower, let them roast longer.  Meanwhile, mix the remaining tablespoon of olive oil with the lemon juice and spices. When the cauliflower is ready, drizzle the spice mixture, toss gently.

Serve the cauliflower over the hot, steamy rice.

ENJOY!

to print the recipe, click here

Comments: Black rice is very nutritious, high in iron and fiber, its purple color coming from anthocyanins. It is actually the food item with the highest content of this anti-oxidant. Not too shabby, right? If you’ve never tried it, the taste is similar to brown rice, and the texture might resemble a bit wild rice. All that to tell you, Forbidden Rice is not just a pretty face. However, it can be a bit tricky to cook it perfectly. After having a few lousy experiences with it, I have two pieces of advice: soak it for 45 minutes to 1 hour before cooking, rinse well.  And use 1 + 3/4 cup of water per cup of rice, not more. Recipes that tell you to use 2:1 will most certainly leave you with a soupy concoction, in which the nice bite of this grain will be compromised.

The cauliflower. I got inspiration from a Fine Cooking article on steam-roasted vegetables. I simplified considerably their take on steam-roasted cauliflower with Indian spices, and shared this stream-lined version with you.

As full-blown omnivores, we paired this side dish with very juicy and very delicious chicken thighs, my default recipe which is on our table every couple of weeks.Yes, it is a lot of chicken, but we got two full dinners out of it, and one lunch for yours truly.

For such a simple preparation with humble ingredients, we were quite amazed by how much we enjoyed it. Once the weather warms up (and I turn into a cheerful human being again instead of The Resident Curmudgeon)  I intend to make black rice salad, because it seems to me it might be a real winner also.

ONE YEAR AGO: La Couronne Bordelaise

TWO YEARS AGO: A Special Birthday Dinner

THREE YEARS AGO: Duck Confit for a Special Occasion

FOUR YEARS AGO: Tuscan Grilled Chicken and Sausage Skewers

FIVE YEARS AGO: Celebrate Wednesday with Pork Tenderloin & Apples

SIX YEARS AGO: Salmon Wellington

SEVEN YEARS AGO: The Green Chip Alternative

EIGHT YEARS AGO: Weekend Pita Project

NINE YEARS AGO: Let it snow, let it snow, eggs in snow

 

 

 

 

 

 

 

https://www.finecooking.com/recipe/steam-roasted-indian-spiced-cauliflower

FREEKEH WITH ZUCCHINI AND ALMONDS

I tend to fall in love with things and get into an obsessive-compulsive mode about them. Right now freekeh is a good example. I’ve been making it regularly, so finding news ways to prepare it is always on my mind. If you have never tried this grain, I’d say it is a mixture of farro and barley. Hearty, tasty, and goes well with many main dishes. You can find two types of freekeh, whole grain and cracked. The main difference is the time it takes to cook them. If you go for whole grain, be prepared for 40 to 45 minutes cooking time, whereas the cracked form will be ready in 20, 25 minutes maximum. In our neck of the woods, it is easier to find cracked, so that’s what I normally go for.

FREEKEH WITH ZUCCHINI AND ALMONDS
(from the Bewitching Kitchen)

2 Tablespoon olive oil, divided
2 medium zucchini, cut in 1/4 inch pieces
squeeze of fresh lemon juice
1 stalk celery, finely diced
salt and pepper
3/4 cup cracked freekeh
2 cups water
toasted slivered almonds to taste
fresh dill to taste
whole yogurt for serving (optional)

Sautee the zucchini. On a large skillet, heat 1 tablespoon of olive oil, add the zucchini pieces seasoned with salt and pepper and allow it to get golden brown before moving the pieces around. When it’s tender and fragrant, squeeze a little lemon juice and reserve.

Cook the freekeh. In a sauce pan, heat 1 tablespoon (or a bit less) olive oil, add the celery seasoned with salt and pepper, and saute until fragrant. Add the freekeh, cook a minute or two, then add the water. Cover the pan and simmer until tender, 20 to 25 minutes. Let it sit in the pan for five minutes with the heat off.

Add the freekeh to the skillet with the zucchini, warm everything together briefly, add toasted almonds, and fresh dill. Serve immediately with whole milk yogurt on the side, if so desired.

ENJOY!

to print the recipe, click here

Comments: I realize that I am asking you to use one large skillet and one sauce pan to make this recipe. In theory, you could saute the zucchini in the sauce pan, remove it, and proceed to cook the celery and freekeh in the same pan. However, I prefer a very large surface to get the zucchini perfectly cooked. And in case you don’t know, I love doing dishes, so one more pan to wash has never been a problem for me. I know… crazy, right?

This turned out very good, and almost a complete meal, actually. We enjoyed it with roast chicken, but next day my lunch was a nice serving of freekeh with a fried egg on top. Maybe not the most gorgeous picture in the blogosphere, but trust me, it was tasty…

If you never cooked freekeh, I urge you to give it a try. It is a nice alternative to rice, and you can also enjoy it cold in salads, or as addition to soups. Pretty versatile item.

ONE YEAR AGO: Salmon a la Wellington, re-visited

TWO YEARS AGO: The Unbearable Unfairness of Cake Baking

THREE YEARS AGO: Hermit Cookies

FOUR YEARS AGO: Cremini Mushroom Meatloaf

FIVE YEARS AGO: Ottolenghi & Tamimi’s Roast Chicken with Clementines

SIX YEARS AGO: Eight-Ball Zucchini: The Missing Files

SEVEN YEARS AGO: Grilling Ribbons

EIGHT YEARS AGO: Peppery Cashew Crunch

NINE YEARS AGO: Ossobuco Milanese: an Italian Classic

MINI-FRITTATAS WITH BROCCOLI AND CHEESE

Another great recipe from Kalyn, who knows her way around a low-carb way of life. If you feel like taking a step back from the excesses of Thanksgiving, this is a very nice option for breakfast, brunch, or a light lunch.  I used my beloved tart pan, but  you can  make it in muffin tins, or even go for a single, larger pie type pan, increasing baking time a little bit.

MINI-FRITTATAS WITH BROCCOLI AND CHEESE
(slightly modified from Kalyn’s Kitchen)

2 1/2 cups broccoli flowerets (cut into small, bite-sized pieces)
1 cup grated cheddar cheese
6 T coarsely grated Parmesan cheese
8 eggs
1 cup cottage cheese
1 tsp. thyme
1/2 tsp oregano
salt and fresh-ground black pepper to taste

 Heat oven to 375F/190C.   Spray tart pan or muffin cups with non-stick spray.
.
Place the broccoli pieces into a bowl, cover with cling wrap, and microwave on high for about 1-2 minutes, or until broccoli just starts to cook. Divide broccoli among the tart wells. Put a generous pinch of cheddar cheese on top of the broccoli, then add coarsely grated Parmesan on top of the cheddar.
 .
Put the cottage cheese into a fine-mesh colander, rinse with cold water, and let drain. Break eggs into a glass measuring cup with a pour spout, and beat with a fork until egg yolks and whites are combined. Add drained cottage cheese, thyme, oregano, salt and pepper. Stir to combine. Pour egg mixture over broccoli and cheese, dividing the eggs evenly among the tart wells.  Stir gently with the fork so ingredients are evenly distributed.
 .
Bake for about 30 minutes, or until eggs are firm and frittatas are starting to get slightly browned on top. Frittatas can be kept in the fridge for several days and microwaved to reheat.  Don’t microwave for more than about a minute or the eggs will get rubbery.
.
ENJOY!

to print the recipe, click here

 

.
Comments: I absolutely love this type of recipe that I can  make in the weekend and then enjoy for lunch the following week. I prefer to warm them up in my little electric oven, because it gives much better texture than the microwave, but if you follow Kalyn’s advice and keep the microwave time short, it will still prevent the dreadful rubbery-egg-syndrome.
 .
Cottage cheese was – for me – an acquired taste. When I first moved to the US, I did not like it at all.  But for one reason or another I kept trying it and started to enjoy its unique texture and mild taste. Nowadays I can even eat it straight from a spoon, as long as it is crowned with a little shower of salt and coarsely ground black pepper. A little za’atar would not hurt either.  In this preparation, it offers a perfect creamy texture to the frittata.
 .
I love to pair these babies with some juicy tomatoes, but the time for that is unfortunately over…. Must wait for Spring, which obviously cannot come quickly enough for me (sigh).
.
.
.
.


FOUR YEARS AGO:
Cappuccino Panna Cotta

FIVE YEARS AGO: Chicken Parmigiana, the Thriller

SIX YEARS AGO: Wild Mushroom Risotto

SEVEN YEARS AGO: Tartine Bread:  Basic Country Loaf 

EIGHT YEARS AGO:  Pugliese Bread

SaveSave

SaveSave

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave